Pulled Chicken Burger
with Crunchy Salad
We’ve given a street-food favourite, pulled pork, a HelloFresh twist, subbing in juicy chicken thighs for a show-stopping burger filling you’ll be coming back to again and again. Deceptively simple, and deliciously simple, these burgers are guaranteed to take your burger game to the next level. Served with a creamy carrot slaw, there’s a lot to love about this crowd-pleasing recipe.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
15
Cider Vinegar
(Contains: Sulphites)
125
Baby Plum Tomatoes
2
Ciabatta
1
Baby Gem Lettuce
210
Diced Chicken Thigh
½
Red Chilli
1
Carrot
32
BBQ Sauce
1
Mayonnaise
Not included in your delivery
50
Water
Utensils
Instructions
Halve the chilli lengthways, deseed then finely chop. Heat a frying pan over high heat with a drizzle of oil. Once hot, add the chicken and cook, stirring occasionally, until browned, 5-6 mins.
Once the chicken has browned, lower the heat to medium and add diced chilli (add as much as you like!), bbq sauce, water (see ingredients for amount) and half the vinegar. Cover with a lid (or some foil). Simmer until the chicken is cooked, 10-12 mins, stirring halfway and adding another splash of water if needed. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, remove the pan from the heat and use a slotted spoon to transfer the chicken to a board.
Meanwhile, chop the baby plum tomatoes in half and pop in a bowl. Add the remaining cider vinegar and a drizzle of olive oil. Season with salt and pepper, set aside. The tomatoes will start to release their juices and create a delicious dressing!
Trim and peel the carrot, then coarsely grate. Add the carrot to another mixing bowl. Trim the root from the baby gem lettuce. Take off one leaf per person and reserve - these will go in each burger. Halve the remaining lettuce lengthways. Thinly slice widthways. Add this to the bowl with the carrot. Stir the garlic mayonnaise through the carrot and lettuce and season with salt and pepper.
Preheat the grill to high. Halve the ciabattas as if you were making a sandwich and warm under the grill, 2-3 mins. Once the chicken is cooked and out of your pan, boil the remaining liquid vigorously on high heat until reduced to a thick sauce, 1 min. Tip: Stir frequently to stop it burning! Remove from the heat. While the sauce reduces, use two forks to shred the chicken as finely as you can (alternatively, roughly chop it into smaller pieces).
Return the shredded chicken to the pan with the reduced BBQ sauce mixture. Give it a stir to ensure the chicken is well coated in all that flavour! Reheat until piping hot if necessary. Fill the ciabattas with the pulled chicken, top with the reserved lettuce leaves and serve alongside the crunchy salad and tomatoes. Dig in!
